I thought I would repost this from last year for today, which is Halloween. We will be going to Colleen's to go trick or treating with her, can't wait!!! Hope you enjoy this repost!!!We hosted 3 other couples last week for a small dinner party. I decided to do a Halloween table. It is fun, and I had all the elements. These couples had not been here since right before we moved in so ALOT has changed. They hadn't seen the bar, deck or patio or the paint! It was a fun night! I will share the menus too at the end of the post. I have had this lantern on the table and started out leaving it, but then decided to REALLY go Halloween!
My black, white and orange checked table cloth and matching napkins are perfect.
I brought out this witch, placed her on the pedestal and surrounded her with a rag strip wreath that I made several years ago. I will make another next year with wired ribbon that will not be so droopy!
The lace covered pumpkin matches the witch's skirt! The little sparkly witch is one of my favorites.
The napkins are gathered in these curly ribbon napkin rings.
White chargers, orange ruffled plates, black and white dessert plates, and an orange leaf embossed bowl was for our salad.
Black handled flatware, and I tried a black boa on the table....
I removed the boa, it was too much
I think she is kinda cute:)
She wears a boa around her neck
The 2 witches shoes are votive holders.
We removed the witch before we sat down so we had room for the food:)
We had chicken marsala that Joe made. His recipe is DELICIOUS! I will share the recipe at the end.
Caesar salad in my pumpkin bowl,
Pierogies in the glass bowl.
Here is the recipe for the chicken marsala:
1/2 cup all purpose flour
2 (6 to 8 ounce) boneless, skinless chicken cutlets, cut in half horizontally and pounded thin.
1 medium onion sliced and halved
2 Tbls. olive oil
2 Tbls butter
1 cup sliced mushrooms
1/2 cup Marsala
1/4 cup dry sherry
1 can beef broth (some people use chicken broth but we prefer the beef)
lemon pepper
garlic powder
cayenne pepper
Saute onions in 1 Tbsp. butter and 1 Tbsp olive oil. Season to taste with the lemon pepper, garlic powder and cayenne pepper. When the onions are soft and clear, add 1/4 cup dry sherry and 1/4 cup marsala.Simmer for a few minutes and then add the beef broth. Remove pan from heat and set aside.
Put the flour in a bowl and season to taste with the lemon pepper, garlic powder and cayenne pepper. Dredge the chicken breasts in the flour mixture. Brown the breasts in a pan with 1 Tbsp butter and 1 Tbsp olive oil. When the breast have been browned deglaze the pan with a little marsala and dump the onions and broth mixture into the pan. Add another 1/4 cup of marsala and simmer the chicken for about 15 mins., turning the chicken half way through.
Make a rue with 2 Tbsp. of the flour mixture and a little more marsala, Use this to thicken the gravy. Add the mushrooms and cook for about 5-6 minutes til softened.
This serves 2, we adjusted for 8 people for our party.
